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Comfort Me with Apples and Tender at the Bone: Two Culinary Treasures, Reichl, Ruth

Comfort Me with Apples and Tender at the Bone: Two Culinary Treasures

Authors: Reichl, Ruth
Publisher: Random House Publishing Group
BISAC/Subject: BIO026000, BIO029000, BIO022000
ISBN: 9780812985481, Related ISBNs: 0812985486, 9780812985481
Classification: Non-Fiction
Number of pages: 656
Audience: General/trade
Synopsis: “Reading Ruth Reichl on food is almost as good as eating it,” The Washington Post Book World once declared. If that’s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and—of course—marvelous meals.
 
TENDER AT THE BONE
Growing Up at the Table
 
“An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday
 
At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world.” Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.
 
COMFORT ME WITH APPLES
More Adventures at the Table
 
“Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.”—The New Yorker
 
Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef ’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

Praise for Tender at the Bone
 
“While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”The New York Times Book Review
 
“A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”Chicago Sun-Times
 
Praise for Comfort Me with Apples
 
“Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A”Entertainment Weekly
 
“Compelling . . . The book’s charm emerges from Reichl’s writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it.”USA Today

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